This simply is the Best Homemade Gluten-Free Vanilla Cupcakes recipe! They are soft, moist and made entirely from scratch using basic kitchen staples. Topped with a delicious buttercream frosting, these cupcakes are easy to make even for a first time gluten-free baker!
Homemade Gluten Free Vanilla Cupcake Recipe
I've spent countless hours making many, many different versions of gluten-free cupcakes over the years. Always on a mission for the best vanilla cupcake recipe that is not only delicious, but also easy for a beginner gluten-free baker.
These cupcakes are perfectly light and moist without the use of sour cream or pudding mix. They also use whole eggs instead of egg whites that I see in many recipes, and are made with butter instead of oil which gives these cupcakes lots more flavor.
Gluten-Free Cupcake Ingredients
No need for an extra stop at the grocery store to make this recipe! These cupcakes use basic ingredients that you should always have stocked in your pantry! This recipe makes exactly 24 cupcakes-Here's what you'll need:
- Gluten-Free All Purpose Flour. My go-to for baking is King Arthur Measure for Measure gluten-free four blend.
- Cornstarch. You can also use another starch such as tapioca flour or arrowroot.
- Baking Powder, Baking Soda & Salt
- Butter- Unsalted. You can use a dairy-free version.
- Sugar. Plain old granulated sugar.
- Eggs. My grandmother always taught me to use room temperature eggs when baking.
- Vanilla Extract. Be sure to use pure vanilla extract, not the imitation kind.
- Milk. Go ahead and use an unsweetened, plant based version for dairy free.
- Apple Cider Vinegar. Add this to the milk and let sit for a few minutes to create a homemade buttermilk.
How to Make these Easy Gluten-Free Vanilla Cupcakes
- Preheat your oven and insert cupcake liners into two 12 cup muffin pans.
- Prepare dry ingredients. In a medium sized bowl, combine flour, cornstarch, baking powder, baking soda & salt then set aside.
- Mix wet ingredients. In a large mixing bowl, add the butter, and sugar, beating until light and fluffy about 3-4 minutes. Add eggs one at time until well combined. Do not add milk at this time.
- Combine wet & Dry Ingredients. Add your dry ingredients slowly and mix until combined.
- Add Buttermilk. Add the apple cider vinegar to milk and stir. After one to 2 minutes buttermilk will form, then add it to the batter. Mix well.
- Bake your cupcakes. Fill cupcake liners ¾ full and bake about 20-25 minutes until a toothpick comes out clean. Remove cupcakes from the over and let cool before frosting.
Decorate these simple gluten-free vanilla cupcakes with your favorite frosting and sprinkles for any special occasion or holiday. I have also included a basic buttercream frosting recipe for you to try.
Make Ahead Storing Suggestions
You can freeze the vanilla cupcakes before they are frosted. Cover each cupcake in plastic wrap, then place in an airtight container or freezer safe Ziploc bag. Be sure to thaw before frosting and serving!
You can also store decorated cupcakes in an airtight container in the fridge for up to 2 days before serving.
If you've tried this recipe, be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Homemade Gluten Free Vanilla Cupcakes Recipe
- 2 cups Gluten Free Flour I used King Arthur Measure for Measure
- 2 tablespoon Cornstarch Tapioca Flour or Arrowroot Starch works also
- 1½ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Butter(unsalted) 2 sticks; softened
- 1½ cups Sugar
- 3 Eggs room temperature
- 1 tablespoon Pure Vanilla Extract
- ¾ cup Milk Dairy Free: Use unsweetened plant based milk
- 2 teaspoon Apple Cider Vinegar Stir into the milk
- 1 cup Butter(unsalted)
- 4 cups Confectioner's Sugar
- 2 teaspoon Pure Vanilla Extract
- 2 tablespoon Milk or water
- ½ teaspoon Salt
- Start by preheating your oven to 350° then place cupcake liners in two 12 cup muffin pans.
- In your mixer bowl, add softened butter and beat for about 2 minutes on high speed. Slowly add in sugar and beat until fluffy.
- In a separate bowl, whisk together dry ingredients: flour, cornstarch, baking powder, baking soda & salt.
- Next, add eggs one at a time to the butter mixture, mixing after each addition then add vanilla extract.
- Reduce mixer speed, then add the four mixture slowly. Beating well to combine. Alternate adding half of the buttermilk, then more flour, then the rest of the buttermilk until a smoothe batter forms.
- Pour batter into your lined muffin pans, filling ¾ full. Bake for 20-25 mintes until a toothpick comes out clean. Let cool completely before frosting.
- Using an electric mixer, cream the softened butter until light and fluffy. Beat in the vanilla extract.
- Gradually add the powdered sugar one cup at a time. Mix on low speed, and scrape down the sides as needed.
- Add milk(or water) one tablespoon at a time until your desired consistency has been reached. Finally add salt and combine well.
- Store frosting in an airtight container in the fridge until ready to decorate, or it can be frozen for up to 2 months.
Can Apple sauce be utilized in place of eggs in this recipe? Discovering more allergies our child has… wheat, milk/dairy, egg whites…
Hi, I'm sorry to hear that 🙁 You can easily sub dairy-free ingredients, but I have not tested this recipe with any egg substitutions.